RECOMMENDATIONS

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  Black bream with wild oregano

  Make the most of the sweet firm flesh of black bream served whole with roasted peppers and Swiss chard

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  Swiss chard rice cakes on liquorice coconut curry

  Peter Gordon serves up a tasty vegetarian dish, transforming classic winter ingredients with the addition of some more exotic flavours

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  Apple strudel

  To make the ultimate apfel strudel follow award winning konditormeister, Falko Burkert’s recipe

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  Flash chicken satay

  Coconut cream, peanut butter and a drop of Tabasco make for a delicious sauce for chicken on sticks - you'll love Ainsley Harriott's classic peanut satay...

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  Chicken tikka wrap

  Cyrus Todiwala’s recipe for wraps filled with aromatic chicken tikka and flavours of refreshing cucumber, tomatoes and a mango chutney is perfect for lunch

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  Mini toad-in-the-holes with onion gravy

  Mini versions of classic dishes make fabulous party canapés - try these teeny toad-in-the-holes for a definite crowd pleaser

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  Blinis

  Blinis make a versatile base for plenty of toppings - the most classic being smoked salmon and sour cream

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  Chicken curry

  Tom Green combines an array of spices to make a richly flavoured tomato and coconut milk-based chicken curry for any occasion

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  Spicy cucumber wedges

  A squirt of lemon juice and a pinch of cayenne pepper, ground black pepper and roasted cumin seeds taste fabulous with sliced cucumber - try this Madhur Jaffrey recipe tonight...

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  Tapenade

  Alex Mackay shares the recipe for Provence's famous olive pate - perfect for serving with crudites or as a relish for grilled red mullet